Back to Recipe Menu

Cos lettuce salad with New York spiced mayo, crispy croutons & bacon lardons


  • To make the mayonnaise, whiz up the egg, egg yolk, mustard and a pinch of salt in a food processor for about 1 min. Add the vegie oil, little by little, through the feeder tube, continually mixing. Then mix in a squeeze of lemon juice and a little white pepper. Taste for seasoning.
  • Combine ¾ cup of the mayo with the spring onions, garlic, chipotle, Tabasco, Worcestershire, red wine vinegar, ground pepper and chopped anchovies, adding a little hot water if too thick. Taste for balance and set aside.
  • Heat a layer of olive oil in a heavy-bottomed pan and fry the croutons until crisp-golden all over with the bacon lardons. Then drain well on kitchen paper towels.
  • Toss the cos, parsley, croutons and lardons with dressing to taste and a little fresh olive oil.
  • To serve, mound the salad on individual plates, drape the white anchovies over the top and sprinkle with more dressing.


  • 1 large egg + 1 egg yolk
  • ½ tspn Dijon mustard
  • sea salt
  • 250 ml vegetable oil
  • ½ lemon
  • white pepper
  • 2 spring (green) onions, finely chopped
  • 1 large garlic clove, chopped
  • 1 chipotle in Adobo, finely chopped
  • 2 splashes Tabasco
  • 2 good splashes Worcestershire
  • a good splash of red wine vinegar
  • freshly ground pepper
  • 2-3 anchovies, chopped
  • 6 slices sourdough, crusts removed & cut into largish even croutons
  • olive oil
  • ½ cup lardons of bacon
  • leaves of 3 baby cos lettuces
  • ½-1 cup Italian (flat leaf) parsley leaves
  • 8 white anchovies (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm